Today, exotic chia, spirulina and goji berries have become popular. They are very healthy and it’s worth eating, but you also have to remember about ours native treasures. For example, he has a lot to offer us. The natural fermentation process means that a regular vegetable changes into a treasury of nutrients. In autumn and winter it works like a protective shield, supporting immunity and regulating bowel function. This is a silage that should never go out of fashion.
Sauerkraut is one of the oldest and most valued silage in Polish cuisine. Fermentation, thanks to which it arises, causes that it hides many vitamins and minerals. The cabbage is chopped and covered with salt, thanks to which it ferment. During this process and the decomposition of sugars by bacteria, lactic acid is formed (responsible for the sour taste of silage). Cabbage is not only an inseparable addition to many traditional dishes, but also a product that perfectly fits into today’s healthy eating trends. It is increasingly called it local superfood. Why?
First of all, the cabbage is fully natural – it is made of several ingredients (vegetables, salt and spices). Secondly, it Natural probioticwhich supports the balance of intestinal bacterial flora. Regular consumption of sauerkraut It improves digestion and accelerates metabolism. Third, it is one of the best ways to strengthen immunity in the autumn and winter. It contains a lot of vitamin C, as well as B vitamins, which additionally support the nervous system.
The silage also has anti -inflammatory and analgesic effect. It helps in the fight against infections, supports the regeneration of the body and reduces the level of oxidative stress. It has been used in folk medicine for years for years – it was treated as food, but also as a natural drug. Today, science confirms what our ancestors knew intuitively based on observations – sauerkraut really works like a superfood.
The fermented vegetable is rich in the necessary nutrients. Everyone knows that Sauerkraut is full of vitamin C. It was for this reason that sailors in the 17th century took barrels of sauerkraut on long journeys to protect themselves from the scurvy. They are also in it B group vitaminssupporting the nervous system and concentration, as well vitamin Kwhich is responsible for healthy bones and proper blood clotting.
Sauerkraut is rich in fiberwhich works like a natural intestinal vacuum cleaner, removing toxins and harmful substances. The ingredient supports digestion, reduces too high cholesterol and blood sugar, accelerates peristalsis and gives a feeling of satiety (which helps in maintaining the correct weight). It also contains minerals – potassium (which regulates blood pressure), calcium and magnesium (caring for strong bones) and iron (supporting the production of red blood cells). They are also important too probioticsi.e. live bacterial cultures, emerging in the fermentation process. They rebuild the intestinal microflora, strengthen immunity and improve well -being. It is worth remembering that healthy intestines are not only better digestion, but also better immunity and less susceptibility to infections.
The sauerkraut is also included anti -inflammatory effect. Regular eating vegetables can alleviate joint pain, support in autoimmune diseases and reduce the risk of heart disease. Additionally It is low in calories (18.6 kcal in 100 grams), so it works great in the diet of people who care about the line.
Only people with hypertension should eat it in moderation – Cabbage has a lot of salt. It is not recommended For everyone with chronic digestive diseases, kidney diseases and hyperthyroidism.
Sauerkraut is not only a classic addition to dinner. It can be used in the kitchen in really many ways. What to do with sauerkraut? The most famous dishes are of course bigos, cabbage soup and stuffing for dumplingsbut the list does not end there. The cabbage in this issue works as Appendix to salads, sandwichesand even healthy cocktails.
You can hack – Then he retains the most probiotics and vitamin C. Just squeeze the excess juice (and drink it in the following days), mix with onions and olive oil to create a delicious salad. It also goes well with apple, carrot or beetroot, giving the dishes fresh.
He will also find its place in hot dishes. It can be added For casseroles, stews and stews. In vegetarian and vegan cuisine, it is sometimes used as an ingredient pies, stuffing and lubricants. It is also increasingly reaching for it in the world’s cuisines – in Tacos, burgers and oriental stir -fry.
Sauerkraut connects well with meatespecially pork. It tastes equally great with fish and baked vegetables. Its sour taste balances fatty disheswhich is why it was traditionally served for heavier and more calorie dishes (such as pork chop or pork knuckle). Today we also appreciate her for introducing diversity, health and freshness to the kitchen.
Source: NowowoPuje.pl
